1 c. sugar
4 tbsp. flour
2 c. milk
4 egg yolks
4 egg whites for meringue
Butter, size of walnut
Baked pie shell

Cook milk, sugar and flour until thick, add beaten egg yolks and flavoring. PINEAPPLE: Drain juice off 1 can crushed pineapple and add to custard. CHOCOLATE: Use 4 tablespoons cocoa and omit 2 of flour. COCONUT: Add 1 can of coconut.

Beat egg whites until half beaten; add 1/2 teaspoon cream of tartar. Beat stiff and fold in 6 tablespoons sugar. This makes meringue for top of pies. Pour into baked pie shell made as follows.

Mix: 1/2 tsp. salt

Measure out 1/2 cup Crisco.

STEP I:

For tenderness, cut in 2/3 of the shortening with knives until all is as fine as meal.

STEP II:

For flakiness, cut in remaining shortening to the size of a large pea. Sprinkle 2 1/2 tablespoons ice water over mixture, mix thoroughly with fork. Shape with fingers into smooth flat round. Roll out to fit pie tin. Line tins and bake in a fast oven, ready for filling.